Anaheim Peppers

Misippi Egger

I have a pretty good harvest of big Anaheim peppers. The plant was supposed to be Ancho Magnifico peppers which are nice large Poblano-type peppers, except my 84 y/o Dad, who grew the transplants from seed this winter apparently mislabeled them. :(

So, now what do I do with these large thin-walled mild peppers?

Some of you creative, pepper loving cooks shoot me some suggestions, especially if you have actually cooked with them.

I have read of roasting them, but with their very thin walls, I would think they wouldn't hold up well to that. Same with stuffing, though Lawn Ranger's post today of Poblano boats looks like it might work, even though these are awfully twisted and not very straight like a Poblano.

So far they've been good eaten raw on or off salads, but I'm looking for good ideas.

Thanks in advance.

AZRP

Roast them until they blacken and blister then put them in a bowl covered with plastic wrap so they can steam. When they cool peel the skin and remove the seeds and stems. They are fabulous. -RP

troutman

What AZRP said. I grow them every year and they are great roasted. I roast them and put them in beans, sandwiches, and just eat them as a side.

jeffinsgf

Thin-walled? Twisted? Doesn't sound like an Anaheim to me.

Large Marge

smoked salsa!!! Here's the link from prior year to some pics. AZRP's char, steam and rub is the way to go, I add a little smoke in the process and it imparts fabulous flavor. Chop up and use in quesadillas or burritos too. You'll love it

deepsouth

stuff 'em and wrap 'em in bacon...

rsmdale

Clark ,dove season is right around the corner,I make ABT' with anaheims stuffed with pepper jack,cream and cilantro (Marinate the dove breast in taco seasoning and beer.


GOOD EATS AND GOOD FRIENDS


DALE

AZRP

You're right Jeff, it sounds like these giant cayennes I grew earlier this year. They were about 10" long about 1" in diameter, and very twisted. -RP

Nature Boy

That's what I'm talkin about. I throw 'em right on the coals of the fire til charred. After steaming and removing the skin, just cut em up to use in chili, or just about any dish. Great in white chicken chili.

Beers!
Chris

Misippi Egger

I am still at work ( on call), and have no pics of these peppers in my Photobucket account, so whenever ( IF ever) I get home tonight, I will take a pic of these peppers to see if you guys agree they are, in fact, Anaheims. They are long ( some 6-7"), are definitely thin-walled compared to Poblanos, jalapenos, and bells, and have very little heat when eaten raw (sans seeds), and most of them are bent or twisted in growth.

Roasted was what I had read, but I was just concerned with the thinness of the wall, if there would be much left after roasting and peeling. :ohmy:

After the pics, we can re-assess.

Thanks for the comments so far.....